Jeio Extra Dry

Today the vineyards of the Azienda Agricola Bisol are located on 20 farms immersed in the steep hills that from Valdobbiadene go to Conegliano, the most prominent areas of the Denomination. It is a very fractionated territory with small possessions, so that the average length of each property is just over one hectare. These are also productive realities in which the various phases of the supply chain (winemaking, winemaking, and spumante) are often carried out by different companies. Knowledge of these peculiar aspects of the territory allows us to fully understand the importance of Bisol's added value: one of the very few companies that directly manage the entire production chain, from careful selection of land to bottling. This ensures always the highest quality yield, since each phase determines the final quality of the product and requires constant and strict control. An eyelid is the farm run on the top of the hilltop Cartizze: an area that winds up on a steep hilly ridge at an altitude of 300 meters above sea level and enjoys a wonderful sunshine , as well as a continuous ventilation that together with the sandy soil make it an area of ​​rare value. Bench 140 owners share the 106 acres of the Cartizze hill, and land value has reached dairy quotations: more than 2.5 million euros per hectare.

Bisol Jeio Extra Dry is a Prosecco di Valdobbiadene DOCG sparkling wine that embodies a precise production philosophy aimed at enhancing the peculiarities of the terroir of origin and the finesse of the organoleptic profile. Its production follows rigorous oenological protocols aimed at preserving the freshness and intrinsic aroma of the Glera grape variety, grown on the hills of Valdobbiadene, a geographical area historically suited to the production of high-quality sparkling wines. Jeio Extra Dry is obtained mainly from Glera grapes (minimum 85%), with the possible integration of complementary native vines, as required by the DOCG Valdobbiadene Prosecco Superiore regulations. The grapes come from carefully selected vineyards, characterized by a soil and climate diversity that gives complexity to the final product. The training systems adopted, typically Sylvoz and Guyot, together with sustainable agronomic practices, aim to optimize sun exposure, ventilation and phenolic ripening of the grapes. The management of the canopy and the selection of the bunches help to guarantee a high-quality raw material, with a balanced ratio between acidity and sugars at the time of harvest, which is usually done manually to preserve the integrity of the grapes. The vinification of Jeio Extra Dry begins with a soft pressing of the whole grapes, in order to extract a high-purity free-run must. Cold static decantation favors the sedimentation of impurities. The primary alcoholic fermentation takes place in stainless steel tanks at a controlled temperature (generally between 16 and 18 °C) through the use of selected yeasts, capable of enhancing the varietal aromatic profile of Glera. The crucial phase for the production of this sparkling wine is the refermentation in an autoclave (Charmat or Martinotti method). The base wine, added with a liqueur de tirage consisting of sugars and selected yeasts, is introduced into autoclaves at controlled temperature and pressure. During this period, the yeasts transform the sugars into alcohol and carbon dioxide, generating the foam and giving the wine its characteristic effervescence. The duration of the refermentation is carefully monitored and lasts for a period that guarantees an optimal finesse of the perlage and aromatic complexity, generally longer than the minimum times required by the specifications for the Extra Dry type.

It has a bright straw yellow color, animated by a fine and persistent perlage, indicative of a refermentation conducted with care. On the nose it expresses a delicate and fragrant bouquet, characterized by notes of white-fleshed fruit (apple, pear), citrus (grapefruit, lemon) and white flowers (wisteria, acacia), enriched by subtle vegetal and herbaceous nuances that reflect the typicality of the terroir. In the mouth the attack is fresh and lively, thanks to a balanced acidity that contrasts the softness of the residual sugar. The bubble is creamy and enveloping. The fruity and floral notes already perceived on the nose are clearly perceived, which evolve towards a clean and harmonious finish, with a pleasant aromatic persistence. Bisol Jeio Extra Dry, with its lively freshness and delicate softness, is an excellent companion for light appetizers based on fish or vegetables, non-greasy fried foods and delicate cured meats. At the table it pairs well with first courses with light fish sauces or delicate risottos, second courses of white fish or white meat cooked in a simple way. Also versatile with fresh fruit and light fruit-based desserts, it is ideal as a refreshing and stimulating aperitif. In short, its elegance and balance make it perfect to accompany delicate foods, enhancing their flavors without covering them.

Serving temperature 6°- 8°C

Region: Veneto

Alcohol content: 11,5

Volume: 75 cl.

Winery: Bisol

Grape: Glera

Name: Valdobbiadene DOCG

Pairing: refreshing aperitifs, delicate fish or vegetable-based starters, non-greasy fried foods, delicate cured meats, fish-based first courses, delicate risottos, second courses of white fish or white meat, fresh fruit, light fruit-based desserts.

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